Luke

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About me

Hello. My name is Luke. My favourite food is fish & chips and my favourite subject is maths

and reading. I am good at maths, spelling, PE, and origami. My chinese is very good.

I can read and write chinese exactly like same age children in China. In my leisure time,

I like to swim, play hockey and play on my computer. I also like gardening beacause I can see

beautiful flowers, healthy plants and bees dancing.

Garden to table

On every third week's Thursday,we have a event called garden to table. If you want to see some recipes,I will show

you some delicious treats.

Here is the sweetest recipe I had ever had
RECIPE: FEIJOA GINGER SPONGE (Allyson Gofton – The Great New Zealand Baking Book)
VOLUNTEER NOTES: Discuss words poaching
What to collect
 Ingredients
Peeler or knives
Board
Saucepan
Oven proof dish
Sifter
Measuring cups and spoons
Whisk
Bowl
teaspoons
 8-10 feijoas
1 cup water
2 tablespoons sugar
4 whole cloves
1 cup flour
1½ teaspoons ground ginger
1½ teaspoons baking powder
100 grams butter, softened
½ cup caster sugar
1 egg
½ cup milk
  1. Cut the feijoas in half and spoon out the pulp.
  2. Cut into thick slices and place in a saucepan with the water, sugar and cloves.
  3. Simmer for 5-7 minutes until soft
  4. Using a slotted spoon, transfer the fruit to an oven-proof dish.
  5. Boil the remaining poaching liquid down until only 2-3 tablespoons remain. Strain this over the fruit.
  6. Sift the flour ginger and baking powder together.
  7. Beat the butter and sugar until light and creamy.
  8. Lightly beat the egg into the creamed mixture.
  9. Sift and fold the dry ingredients alternately with the milk into the creamed mixture.
  10. Spoon over the fruit. Level the top.
  11. Bake at 180°C for 30-35 minutes or until the sponge is well cooked and golden.

Here is my favourite recipe:

RECIPE: COURGETTE, CHOCOLATE AND COCONUT SLICE (from New Zealand House and Garden Magazine - May 1999)

OBJECTIVES: Learn to cream butter and sugar, accurate measuring, measure brown sugar, knife safety

What to collect
 Ingredients
Knives
Boards
Measuring cups and spoons
Grater
Cups to break eggs into
medium bowl
 110 g butter, at room temperature
¾ cup sugar
1 ½ cups flour, sifted
Topping
3 eggs
1 ½ cups grated raw courgette (about 1 large courgette)
2 cups brown sugar, firmly packed
1½ cups coconut thread
70 g slivered almonds (optional)
½ cup chocolate chips
1½ teaspoons vanilla extract
3 tablespoons flour
1 teaspoon baking powder
pinch of salt
  1. Preheat oven to 180°C. Cream butter and sugar. Add flour and mix until dough starts to come together. Transfer mixture to a lined 24 cm x 30 cm pan and press it down to cover the base. Bake 10 – 15 minutes.
  2. Topping: Beat eggs then stir in courgette, brown sugar, coconut, almonds, chocolate chips and vanilla. Mix together flour, baking powder and salt. Add to courgette mixture and combine.
  3. Spread courgette mixture over cooked base and bake a further 25-30 minutes until top is golden.
  4. Allow to cool completely before cutting.




Click here to see a diary about E.O.T.C

Orakei Marae.rtf
tree adventures.rtf
Orienteering.rtf
Wave pools.rtf

Click here to see a poem about similes and metaphores
Luke's Metaphors and Similes.docx

Click here to see a horific clown
The Horrific Clown.docx

This is my legend about me and the Waiatarua Hydra

THE LEGEND OF LONG LEGGED LUKE AND THE WAIATARUA HYDRA by room13mps on Storybird

this is a poem about colours


Here is my fantastic Jolly Postman work which I am very proud of.


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